This Best Gluten-Free Banana Bread is a game-changer for anyone seeking a healthier treat without sacrificing flavor. Moist, tender, and bursting with natural sweetness, it’s a guilt-free indulgence that’s both low-carb and zero added sugar.
The rich aroma of ripe bananas and warm spices will fill your kitchen in just 15 minutes of prep, making it perfect for busy mornings or cozy afternoons.
With a golden crust and a soft, melt-in-your-mouth crumb, this bread is a delight for all your senses. Ready in just 1 hour, it’s a quick and satisfying bake that pairs beautifully with your favorite coffee or tea. Whether you’re gluten-free or simply craving something wholesome, this recipe promises to become a staple in your kitchen.
Ingredients for the Best Gluten-Free Banana Bread
- 3 ripe bananas (2 mashed, 1 sliced in half lengthwise)
- 3/4 cup (3 oz/85g) almond flour
- 1/4 cup (¾ oz/21g) coconut flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil, melted
- 2 teaspoons vanilla extract
- 3 eggs
- 1/4 cup (2 ½ oz/71g) sugar-free maple syrup (or regular maple syrup or honey)
- 1/2 cup (1 ½ oz/43g) walnuts, roughly chopped
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Line a 9×5 inch loaf tin with parchment paper and set aside.
- In a large bowl, stir together the almond flour, coconut flour, baking soda, and cinnamon.
- In a separate bowl, combine the mashed bananas, eggs, melted coconut oil, maple syrup, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until a smooth batter forms.
- Gently fold in the chopped walnuts, reserving a small handful for topping.
- Transfer the batter to the prepared loaf tin. Lay the two banana halves on top and sprinkle with the reserved walnuts.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool slightly before transferring the bread from the tin.
- Slice and serve warm or at room temperature. Store covered in the refrigerator for up to 4 days.
Delicious Toppings & Serving Ideas
Take your gluten-free banana bread to the next level with a drizzle of sugar-free caramel sauce or a dollop of whipped coconut cream. For a protein boost, pair a slice with a smear of almond butter or a sprinkle of chia seeds. It’s also perfect alongside a cup of hot tea or coffee for a cozy treat!
Storage & Reheating Tips
Store your banana bread in an airtight container in the refrigerator for up to 4 days. To enjoy it warm, simply pop a slice in the microwave for 10-15 seconds or toast it lightly in a toaster oven. For longer storage, wrap individual slices in plastic wrap and freeze for up to 2 months.
Easy Recipe Variations
Customize this recipe to suit your taste! Swap walnuts for pecans or dark chocolate chips for a sweeter twist. If you’re out of coconut oil, butter or avocado oil works just as well. For a nut-free version, replace almond flour with sunflower seed flour and omit the walnuts.
Time-Saving Hacks
To speed up prep, mash your bananas in advance and store them in the fridge. Use a stand mixer to combine the wet and dry ingredients quickly. If you’re short on time, skip the sliced banana topping and simply sprinkle extra walnuts for a rustic finish.
Common Questions Answered
Can I use regular flour? This recipe is designed for gluten-free flours, so substitutions may alter the texture. Can I skip the sweetener? Yes, the ripe bananas provide natural sweetness, but the maple syrup enhances flavor. What if I don’t have coconut flour? Use an extra ¼ cup of almond flour, but note the texture will be denser.
Best Gluten-Free Banana Bread (Low Carb / Zero Added Sugar)
Ingredients
- 3 ripe bananas 2 mashed, 1 sliced in half length wise
- 3/4 cup almond flour 3oz/85g
- 1/4 cup coconut flour ¾ oz/21g
- 3/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 tablespoons coconut oil melted
- 2 teaspoons vanilla extract
- 3 eggs
- 1/4 cup sugar free maple syrup, maple syrup or honey 2 ½ oz/71g
- 1/2 cup walnuts roughly chopped, 1 ½oz/43g
Instructions
- Pre-heat your oven to 350°F (180°C), then line a 9×5 inch loaf tin with parchment paper. Set aside.
- In a large bowl stir together the almond flour, coconut flour, baking soda, and cinnamon.
- In a separate bowl combine the mashed banana, eggs, coconut oil, maple syrup, and vanilla.
- Fold the wet ingredients into the dry until a batter is formed. Lastly, fold in the chopped walnuts — reserving some to sprinkle over the top of the bread.
- Transfer the batter to your lined baking tin. Lay the two halves of the whole sliced banana on the top and sprinkle over the reserved walnuts.
- Bake the banana bread for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean.
- When the bread is done remove from the oven and allow to cool slightly before removing from the tin. Slice and serve warm or room temperature.
- Cover and store in the refrigerator for up to 4 days.
